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I like your entire recipe and it sounds like something I can easily handle, but I'm wondering a bit what bulgar wheat is like? I've never bought it before and I'm curious how easy it is to add to other dishes, as well as what quantities is it usually sold in.

Bulgar wheat is readily available at the supermarket (which surprised me -- the first time I made this recipe I automatically just went to a health-food store to get it.) It comes in a box about the size of a cracker box. (and isn't THAT a helpful description?) It gives the chili a nice texture and helps make it a complete protein.

You can actually cook and serve bulgar as a side dish, or use it to make a tabbouleh-like salad, but I'm afraid I don't have any other recipes that use it.

I'm not much of a cook yet, either, but I'm trying.


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